Old Bay Crabcake Sandwich with a Chipotle Mayo

This Old Bay Crabcake Sandwich with a Chipotle Mayo recipe is a family favorite and lunch time winner because it’s filled with delicious crab meat and little filler.

This sandwich is all about the crab meat – your getting plenty of bread via the roll.

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An Old Bay crabcake sandwich with a spicy chipotle mayo will take you back to the beach. There’s nothing to stop you from making this delicious summertime favorite when you’re far from the ocean. You just need to find the key ingredient – delicious lump crab meat.

The spicy chipotle mayo gives this sandwich the right amount of kick without taking away from the flavorful sweet meat between the buns.

I like to spoon a little chipotle mayo right on top of the crabcake and then add my favorite toppings. I prefer to add a fresh slice of tomato from the garden. My husband tops his with bacon. This crabcake sandwich is also delicious with a simple leaf of lettuce.

Old Bay Crabcake Sandwich with a Chipotle Mayo

This Old Bay Crabcake Sandwich is a family favorite and lunch time winner because it's filled with delicious crab meat and little filler.

Prep Time15mins

Cook Time15mins

Chill Time30mins

Total Time30mins

Course: Main Course

Cuisine: American

Keyword: Old Bay Crabcake Sandwich

Servings: 4

Author: Ali Randall

Ingredients

1/2cupPanko break crumbs, parmesan and herb flavored

1/2red pepper, roasted and diced

4green onions, diced

1tablespoonmayonnaise

1tablespoonWorcestershire sauce

1tablespoonbaking powder

1tablespoonParsley Flakes

1teaspoonOld Bay Seasoning

1/4teaspoonsalt

1egg, beaten

1poundlump crab meat

1tablespoonolive oil

For the Chipotle Mayo:

1cupmayonnaise

2chipotles in adobo sauce

1tablespoonadobo sauce

1/2of a lime, squeezed

Instructions

Prepare the chipotle mayonnaise

Blend together the mayo, chipotles, adobo sauce and lime juice until puréed and well blended. Store in the refrigerator until ready to use.

Make the crabcakes

Mix together all the ingredients, using your hands if necessary. Shape into four large patties. Be sure to refrigerate the crabcakes for about 30 minutes before cooking. It helps to keep them together while cooking. Using a cast-iron skillet, heat 1 tablespoon of olive oil over medium heat and add the crabcakes to the pan. Fry them flipping once until golden brown on each side, for a total of about 5 to 6 minutes.

Transfer the crabcakes to your choice of sandwich rolls. Sandwich a crispy crab cake between the bun halves and top with the chipotle mayo and the toppings of your choice.